Preparation:

Carefully place the fish fillets on top of the vegetables and add a little vinegar.

Step 3

Spoon the broth onto the fish, add raisins which have previously been soaked in warm water for 15 minutes. Adjust the salt and cook until the fish is done.

Step 4

For the garnish, add oil to a pan and place over medium heat. When hot, add zucchini, carrots and celery, cut into strips. Season with salt and pepper.

Step 5

Pour a little balsamic vinegar on the vegetable, add coriander and thyme. Sauté briefly over high heat.

Step 6

Arrange the sautéed vegetables on a serving dish and place the trout fillets on top.

Chef's Tips

If you use a whole trout, fillet the fish like you would a sea bream removing all the bones. While cooking, do not flip the fish as it might break. The vegetables should be crispy, so sauté them quickly on high heat.

Food History

Fish has been eaten for over 10,000 years or for as long as the first populations created tools to catch fish along the seacoasts and riverbanks. There are many historical references to the fishing and fish consumption from around the world, especially with regards to seafaring populations like the Egyptians who ate a fish in large quantities. The Etruscans, Greeks and Romans really loved fish and would store it in brine. In the ancient world, fish was considered to have little nutrient value and was could therefore be eaten during the holy periods when the Catholic Church called for people to avoid eating meat. Strangely, however, fish were considered to be an aphrodisiac until the 17th century. This belief probably derives from the Greek legend in which the goddess of love, Aphrodite, was saved from Typhon, the most dangerous of the titans, by some fish. Following the rescue, the fish earned the respect of the goddess and of her father Zeus who, to pay them back, named a constellation after them (Pisces).